Chicken-Coconut Soup Recipe

Name: Chicken-Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 stalks fresh lemon grass, trimmed and cut 6 inches long; 4 1/2 cups unsweetened canned coconut milk; 1 1/2 cups fresh or canned chicken stock; 1 pound boneless chicken cut in large bite-size pieces; 20 slices fresh galangal or ginger each the size of a quarter; 10 black peppercorns; 6 kaffir lime leaves, optional; 1 cup well-drained canned straw mushrooms halved lengthwise; 2 tablespoons Thai fish sauce (nuoc mam), or to taste; 2 tablespoons fresh lime juice; 1 tablespoon whole fresh coriander leaves

Servings: persons

4 stalks fresh lemon grass, trimmed and cut 6 inches long
4 1/2 cups unsweetened canned coconut milk
1 1/2 cups fresh or canned chicken stock
1 pound boneless chicken cut in large bite-size pieces
20 slices fresh galangal or ginger each the size of a quarter
10 black peppercorns
6 kaffir lime leaves, optional
1 cup well-drained canned straw mushrooms halved lengthwise
2 tablespoons Thai fish sauce (nuoc mam), or to taste
2 tablespoons fresh lime juice
1 tablespoon whole fresh coriander leaves

1
Trim the roots from the lemon grass and strip away the outer leaves.
2
Bruise the stalks at 2-inch intervals with the blunt edge of a knife or cleaver; then, cut each crosswise into four pieces.
3
Set aside.
4
Combine the coconut milk and the chicken stock in a 3-quart saucepan, and bring to a gentle boil.
5
Stir in the lemon grass, chicken, galangal, peppercorns and lime leaves.
6
Simmer until the chicken is cooked through, about 15 minutes.
7
Add the mushrooms, remove from heat and stir in the fish sauce and lime juice.
8
Taste for seasoning, adding more fish sauce and lime juice if desired.
9
Scatter with coriander leaves, and serve.

791

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 stalks fresh lemon grass, trimmed and cut 6 inches long, 4 1/2 cups unsweetened canned coconut milk, 1 1/2 cups fresh or canned chicken stock, 1 pound boneless chicken cut in large bite-size pieces, and more.

Yes, Chicken-Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken-Coconut Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions